Cheddar and Chive Buttermilk Biscuits

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Using a box grater, grate the frozen butter directly into the flour mixture. Gently toss with a fork to coat the butter bits in flour.

Stir in the shredded cheddar cheese and minced chives until evenly distributed.

Make a well in the center of the dry ingredients and pour in the cold buttermilk. Stir with a spatula just until a shaggy dough forms—do not overmix.

Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half, turn it 90 degrees, and repeat this folding process 3-4 times to create flaky layers.

Use a 2.5-inch biscuit cutter to press straight down into the dough (do not twist) to cut out biscuits. Re-roll scraps once if needed.

Place the biscuits on the prepared baking sheet, making sure they are touching slightly for a taller rise. Brush the tops with melted butter.

Bake for 15-18 minutes, or until the tops are deeply golden brown and the cheese is bubbly. Serve warm.